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INGREDIENTS
4 oz. (115 g) napa cabbage, sliced
12 oz. (340 g) meat balls
6 oz. (170 g) chicken meat, sliced
4 oz. (115 g) tofu
4 oz. (115 g) shiitake mushrooms , sliced
4 oz. (115 g) white mushrooms, sliced
6 oz. (170 g) shrimp, shelled and deveined
4 oz. (115 g) salmon fillet, cut into pieces
4 oz. (115 g) scallops
4 oz. (115 g) baby bok choy, sliced
GARLIC OIL:
1 head garlic, peeled and minced
5 tablespoons cooking oil
BROTH:
Hai Di Lao Hot Pot Soup Base - Spicy 220g
6 cups water

CONDIMENT:
Soy sauce
Sacha sauce
Chili oil or paste
Chinese black vinegar or rice vinegar
Sesame paste or peanut butter
Sesame oil
Sesame seeds
Chopped peanuts
Chopped cilantro
Chopped scallions
Chopped garlic

INSTRUCTIONS
Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.

Turn on the Pot, add the Hai Di Lao Hot Pot Soup Base and water.

Bring the broth to boil.

Add the napa cabbage first and cook for 1 minute.

Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy.

Do not use up all the ingredients.

The ingredients should be cooked in the hot pot in 2 to 3 bathes.

When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

NOTES
You can get different kinds of meat balls in supermarkets. They come in different shapes or form. They are all very tasty. Usually I would get plain white meat balls, fried meat balls (round or rectangle in shapes), and other meat sticks.